Scotland > Islay > Scotch and Other Whiskies > Single Malt > Port Charlotte
I managed to pick up a sample of this on my last trip to Scotland, and it is lovely. Matured in a mix of First Fill Ex-Bourbon and Second Fill Ex-French Wine Barriques. Bottled at 59.2% after marrying for a final year in the "finest" oak from left bank in Bordeaux. Port Charlotte is Bruichladdich's medium-heavily peated style.
Andrew's Tasting Note
Nose: creamy and earthy with bright orange, soft peat and gentle maritime tones; leather and pipe tobacco emerge with melons and lemon drops; bright berry fruits, Dutch licorice and salted caramel.
Palate: more sweet berry fruits, bright juicy orange and lemon drops; soft leather and earthy wine tannins give way for peat ash and clean smoke; loch fyne kippers drizzled in lemon and briny sea breeze; underneath clotted cream and vanilla icing sugar; it becomes more medicinal, peppery, earthy and spicy with salty Dutch licorice.
Finish: long, creamy, coating and tarry; more citrus, leather, tobacco and especially spices... lots of salty Dutch licorice.
Comment: as with the best wine-finished and or matured whiskies, the wine notes are a soft subtle touch, if anything they help highlight the tarry and more medicinal notes of the whisky; the nose is the highlight, but the palate is great too!
Producer Description: "With over 200 different cask types maturing in our warehouses, our cask exploration series showcases the influence of wood on our heavily peated spirit. Bottled at 59.2% alcohol and in limited numbers, we introduce the Port Charlotte MRC:01 2010. Distilled from 100% Scottish barley, from the Invernesshire region, this sweet and fruity spirit has spent time in first fill American whiskey casks and second fill French wine casks. These component parts have been combined and matured for an extra year in the finest French oak from the Bordeaux left bank."
Producer's Tasting Note
Nose: Initially you are met with a summer fruit and peat smoke extravaganza! Raspberry and cherry, with Turkish delight and smoky driftwood embers burst from the glass jostling for attention. There is a distinctly summer feel to this dram, no brooding peat monster it has a light, bright and fruity air. As the whisky opens you find the Islay sea breeze, ozone and salty. The oak, both American and French give real depth to the dram, classic vanilla, toasted bread, chocolate, roasted coffee beans, liquorice walnut and almond. Each time you go back to the glass there seems to be a bubble of red berry and ripe plum bursting under your nose.
Palate: Certainly warming at 59.2%, lively and sweet with icing sugar and marshmallow, bound in smoke. There is a rush to capture all that is taking place. Sweet red fruit and peat smoke melt away slightly as the power of the oak comes through with tobacco leaf and toasted oak. Maple syrup, pecan and coffee are complimented by hints of orange and cooked peach. There is a complexity here that didn’t seem possible on the first sip. As you go back to the glass that initial rush of flavour has become a more complete experience. Nowthere is salt spray, dry smoke and the oak is more prominent, raspberry and plum combine with vanilla and butterscotch.
Finish: On the finish the peat smoke is a little more medicinal than normal, think bandages and creosote. A dryness from the oak tells of the toasting of the French and the char of the American and the final combination in premium French oak together. The influence of the extra maturation in sumptuous first growth casks has added a layer of fruit that weaves its way through the smoke and into the heart of the whisky. The spirit is viscous and textured allowing a long finish where creamy vanilla, spicy clove and ripe peach melt away from the powerful peat smoke allowing it to finish alone, leaving the Port Charlotte DNA firmly in place.
Character: Lively, sunny, rosy, a wonderful experience and superb combination of fruit laden French oak, strong peat smoke and Islay maturation.
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